Seabass Recipe

Cooking Directions

1. 1

   Prepare the Artichoke Barigoule

   In a large pot, heat 1 tablespoon of olive oil over medium heat. Add minced shallots and garlic, and sauté until soft. Add artichokes, white wine, salt, and pepper. Bring to a simmer, cover, and cook for 20 minutes until artichokes are tender. Remove from heat and keep warm.

2. 2

   Make the Tomato Jam

   In a small saucepan, combine halved cherry tomatoes, brown sugar, balsamic vinegar, and a pinch of salt. Cook over medium heat until the tomatoes break down and the mixture thickens, about 15 minutes. Set aside.

3. 3

   Sauté the Beech Mushrooms

   In a skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add beech mushrooms and sauté until they are golden brown, about 4-5 minutes. Season with salt and pepper.

4. 4

   Cook the Seabass

   Season the seabass fillets with salt and pepper. In a clean skillet, heat a little olive oil over medium-high heat. Add the fillets skin-side down and cook for about 4-5 minutes. Flip and cook for an additional 3-4 minutes until the fish is cooked through and flakes easily.

5. 5

   Plate the Dish

   On each plate, place a portion of the artichoke barigoule, top with sautéed beech mushrooms and a piece of seabass. Drizzle with the tomato jam and serve immediately.